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May 4, 2016

DIY Mother’s Day Brunch

Freshly baked Bacon-and-Egg Muffin Cups are sprinkled with herbs.

Forgo the crazy restaurant rush, and treat Mom to a fashionable homemade brunch this Mother’s Day, complete with these delicious breakfast combinations and sparkling KORBEL cocktails.

Bacon-and-Egg Muffin Cups

Nonstick cooking spray
6 slices bacon
6 slices bread
6 eggs
1 cup shredded cheese
Salt, to taste

Preheat oven to 420 degrees. Spray a 6-cup muffin pan with nonstick cooking spray. Fry bacon in a greased skillet for 5 minutes, or until partially cooked, then transfer to a paper towel to drain.

Cut a 4-inch circle in each piece of bread using a cookie cutter or a glass. Put a circle of bread into each muffin cup, and mold into a cup shape.

Curl a slice of bacon around the outside of each mold between the bread and the pan. Divide cheese among the wells of bread, then crack an egg into each.

Bake for 10 to 12 minutes. Remove each muffin carefully, and let cool. Add salt to taste. Serves 6.

Blueberry Pancakes

2 tablespoons sugar
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon baking soda
2 eggs
1 cup milk
1 stick butter, melted
1 cup fresh blueberries
Nonstick cooking spray
Maple syrup, for serving

Sift sugar, flour, baking powder, salt and baking soda in a large mixing bowl. In a separate small bowl, mix eggs and milk. Stir liquid into dry mixture. Add butter and blueberries. Whisk mixture until fully blended.

Heat an oiled griddle or skillet over medium heat, and spray with nonstick spray. Fill ¼ cup measure with pancake batter, and pour onto the hot surface. Cook each side for about a minute, or until lightly browned. Serve hot, with maple syrup.

Mimosa

4 oz. KORBEL® Brut
4 oz. orange juice

Top orange juice with KORBEL in a large champagne flute.

Toast Life